Temperature: 375 ° F

Ingredients

Instructions

1. Heat oven to 375 F. Line 15X10X1-inch ExtraordinAire jelly roll pan with parchment; spray lined pan with non-stick cooking oil lightly. In a small bowl, combine flour, cocoa powder, baking powder and salt; set aside.
2. In a large bowl, use an electric mixer on high to beat egg yolks for 3 minutes. Gradually add sugar; beat for 1 minute. Add water and vanilla to egg mixture and beat on low for 3 minutes.
3. Add dry mixture to egg mixture in three batches; alternating with wet mixture, use a rubber spatula to blend until smooth. Set chocolate mixture aside.
4. In non-reactive bowl, beat egg whites until frothy. Add 1 tablespoon of sugar and beat until stiff peaks from. Fold mixture into chocolate mixture. Spread batter evenly into prepared pan.
5. Bake 12-15 minutes or until toothpick inserted in center comes out clean. Invert onto the tea towel. Carefully remove parchment from cake. Immediately roll cake and towel together from narrow end; place on rack to cool for 1 hour.
6. To make the fillings, gently fold raspberries and whipped topping together; reserve 1 cup for garnish. Unroll cooled cake; apply a thin layer of the hazelnut spread onto cake. Then, spread raspberry mixture onto cake. Sprinkle cake with 1/2 cups of hazelnuts and reroll.
7. Refrigerate for 2 hours or until ready to serve. Garnish cake with remaining whipped topping mixture. Makes 8-10 servings.